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Revolutionary Crêpes

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— Chef's Note —

"If you must know, it was the crepes. Can't get decent ones anywhere but Paris. And the brioche." - Aziraphale

We don't often see Crowley eat in the television series, but I'm sure he'd make an exception if his crepes were doused in chocolate and alcohol. Aziraphale has an appreciation for tradition, and thus would appreciate the traditional buckwheat and savoury approach (and perhaps take a spoonful of Crowley's crème a la Chantilly...AKA whipped cream).

All of these ingredients were possibly found in revolutionary France, although they were moreso enjoyed by the wealthy. (I assumed they went all out after escaping from jail. Wouldn't you?)

— Featured In —

♦︎ Good Omens ♦︎

How to Make Revolutionary Sweet Demonic Crepes

— Ingredients —

white wheat flour
1 cup 120 g white wheat flour
eggs
2 2 eggs
milk
1.25 cups 295 ml milk
(ideally whole)
butter
1 tbsp 15 ml butter
(melted)
salt
1 pinch 0.3 ml salt
white sugar
2 tbsp 30 ml white sugar
dark chocolate
1/2 cup dark chocolate
(chopped)
zest
1 orange's 1 orange's zest
heavy cream
1/4 cup 60 ml heavy cream
brandy
2 tbsp 30 ml brandy
whipped cream
1 dollop 1 dollop whipped cream

— Instructions —

  1. Chocolate orange sauce: Gently heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until smooth. Stir in the orange zest and brandy, mixing until well combined.
  2. Make crepes: Sift the flour into a bowl along with the salt and sugar.
  3. Melt the butter, and stir into dry ingredients along with eggs and milk.
  4. Blend or stir until mixture is smooth (and not lumpy).
  5. Let the batter rest for about 30 minutes to allow the flour to absorb the liquids, resulting in tender crepes.
  6. Place an oiled skillet (or crepe pan) over medium heat. Once pan has warmed, pour enough crepe batter into pan to cover the surface. Tip and rotate the pan to ensure the batter is spread thinly across the surface.
  7. Cook, flipping once, until golden on both sides (about 2 minutes on each side). Transfer to dish, and then repeat with remaining batter.
  8. Assemble the crepes: Spread a generous amount of the chocolate orange sauce over each crepe. Fold the crepes into quarters or roll them up, according to preference.
  9. Plate the crepes and top with a dollop of whipped cream for an extra touch of indulgence.

How to Make Revolutionary Savoury Angelic Crepes

— Ingredients —

buckwheat flour
1 cup 120 g buckwheat flour
egg
1 1 egg
water
1.5 cups 355 ml water
salt
1 pinch 0.3 ml salt
high-quality cooked ham
4 slices 4 slices high-quality cooked ham
(optional)
spinach
1 cup 30 g spinach
(fresh)
mushrooms
1 cup 30 g mushrooms
(sliced)
Gruyère
1 cup 30 g Gruyère
(grated)
nutmeg
1 sprinkle 1 sprinkle nutmeg

— Instructions —

  1. Prepare the filling: In a pan, sauté the mushrooms in a bit of butter until they begin to release their moisture. Add the spinach and cook until just wilted. Season with nutmeg, salt, and pepper.
  2. Make crepes: In a mixing bowl, whisk together the buckwheat flour, egg, water, and a pinch of salt until smooth.
  3. Let the batter rest for at least 30 minutes, which helps the flour absorb the liquid and improves the texture.
  4. Place an oiled skillet (or crepe pan) over medium heat. Once pan has warmed, pour enough crepe batter into pan to cover the surface. Tip and rotate the pan to ensure the batter is spread thinly across the surface.
  5. Cook, flipping once, until golden on both sides (about 2 minutes on each side). Transfer to dish, and then repeat with remaining batter.
  6. Assemble the crepes:: Place a slice of ham on each crepe. Next, place a portion of the spinach and mushroom mixture on one half of each crepe (also called galette in some parts of France), sprinkle with Gruyère cheese, and fold over to enclose the filling. Return to the pan for a minute or two to melt the cheese.
  7. Serve immediately, perhaps accompanied by a side salad or a glass of white French wine for a traditional and satisfying meal.

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